Effect of potassium sorbate on antimicrobial and physical properties of starch-clay nanocomposite films

Using fresh foods which undergo the least processing operations developed widely in recent years. Active packaging is a novel method for preserving these products. Active starch-clay nanocomposite films which contained potassium sorbate (PS) at a level of 0, 5, 7.5 and 10 g PS/100 g starch were produced and their physical, mechanical and antimicrobial properties were evaluated. In order to evaluate antimicrobial properties of films Aspergillus niger was used. The results showed that 5% of the PS did not produce antimicrobial property in the film, but by increasing the content of the additive in film formulation, antimicrobial effect increased. PS increased water permeability and elongation at break of the films, but decreased tensile strength. The rate of PS migration into the semi-solid medium in starch-nanocomposites was lower than starch films. This shows that nanocomposite films could retain their antimicrobial property for longer time.

Safety assessment of sodium acetate, sodium diacetate and potassium sorbate food additives

Cytotoxicity and genotoxicity of sodium acetate (SA), sodium diacetate (SDA), and potassium sorbate (PS) was tested on Human Umbilical Vein Endothelial Cells (HUVEC). Cytotoxicity was investigated by MTT assay and flow cytometry analysis, while genotoxicity was evaluated using DNA fragmentation and DAPI staining assays. The growth of treated HUVECs with various concentrations of SA, SDA and PS decreased in a dose-and time-dependent manner. The IC50 of 487.71, 485.82 and 659.96 µM after 24 h and IC50 of 232.05, 190.19 and 123.95 µM after 48 h of treatment were attained for SA, SDA and PS, respectively. Flow cytometry analysis showed that early and late apoptosis percentage in treated cells was not considerable. Also neither considerable DNA fragmentation nor DNA smear was observed using DAPI staining and DNA ladder assays. Overall, it can be concluded that the aforementioned food additives can be used as safe additives at low concentration in food industry.

Assessment of hepato-renal damage and genotoxicity induced by long-term exposure to five permitted food additives in rats

The present study assessed the long-term daily administration of benzoic acid (BA), potassium sorbate (PS), chlorophyll (CPL), tartrazine (TAZ), and butylated hydroxyanisole (BHA) on hepato-renal changes and DNA damage in rats. Animals were orally administered with the 10 times of the acceptable daily intake (ADI) from each tested substance daily for 60 consecutive days. Blood, liver, and kidney samples were collected to evaluate hematological, biochemical, histopathological, and genotoxic alterations. The extent of liver and kidney damage was evaluated by comet assay and histopathologically. Significant reduction of leukocyte numbers and lymphocytes % in CPL- and TAZ-treated rats. However, significant increases in platelet count in all treated groups after 60 days were detected. The levels of serum transaminases enzymes (ALT, AST), alkaline phosphatase (ALP), and creatinine were significantly increased in all treatments except with BHA group, but no substantial differences were found in urea after 60 days. Aside from BHA, results of DNA damage revealed significant increases in tailed nuclei, tail moment, DNA% in the tail, and tail length in liver and kidney at different degrees. Moreover, the histopathological figures of liver and kidneys affirmed destructive and degenerative changes. The study indicates that most of the tested food additives may provoke genotoxicity and hepato-nephropathy, which could be serious for human health. Therefore, it is necessary to be informed about the hazardous effects of food additives and more attention should be focused towards using natural substitutes.

Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

Effects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations of air (control), 100% N2 (A), 70% N2:30% CO2 (B), 50% N2:50% CO2 (C), 30% N2:70% CO2 (D) and 100% CO2 (E) and PS concentrations of 0, 0.15 and 0.30% were tested during 21 days of storage at ambient conditions (20 ± 2 °C and 60 ± 2% RH). At the end of 21 days in all samples both with and without PS, the lowest YMC were in E. In air packed control without PS and with 0.15% PS, mould developed after 14 days storage. In addition to this, none of samples in all MAP treatments presented signs of mold at the end of the storage period (21 days). Similarly, E was the most effective treatment for the inhibition of bacteria. Also, it is concluded that 100 CO2 atmospheres in MAP treatments and 0.15% PS addition to bread dough were sufficient for YM growth inhibition in sliced bread, in terms of human health. However, TVC was under 3 log cfu/g in only sample packaged with E and containing 0.30% PS until day 14.

Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat

Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant lipids of 12 lipid classes (PC, PS, LPS, LPC, PE, PI, LPE, TG, Cer, DG, SM, Sph) with variable importance in projection scores greater than 1.0 were detected and qualified to distinguish different preservatives added meat using UHPLC-Q-Orbitrap MS/MS. LOD and LOQ were 0.12-0.32 μg kg^-1 and 0.35-0.89 μg kg^-1, indicating high sensitivity and excellent analytical characteristics in the study. Nisin was confirmed to be the better preservative for prolonging the shelf life of Tan sheep meat while reducing the loss of nutrients. These results could provide a strong cornerstone for future research on preservatives in meat products.

Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology

Paneer was prepared by application of hurdle technology (HT) and its shelf stability studied by modified atmospheric packaging (MAP). The hurdles adopted comprised of water activity (aw), pH, preservative and MAP. The aw was reduced by using NaCl (1-3%), citric acid (CA, 0.01-0.1%) and potassium sorbate (0.1%). NaCl and CA at 3 and 0.1% reduced aw from 0.994 to 0.970 and pH from 5.6 to 5.1, respectively. Sensory scores of all samples decreased (p ≤ 0.05) from control during storage at different temperatures, but these scores at the end of 20 days were still under acceptable limit of 6 and above (liked moderately). MAP was carried out by using a mixture of CO2 to N2 in the ratio of 50:50. The HT adopted paneer with MAP had extended the shelf-life from 1 to 12 days at room temperature (30 ± 1°C) and 6 to 20 days at refrigeration (7 ± 1°C) temperatures.

Effect of treatments and packaging on the quality of dried carrot slices during storage

The present investigation was undertaken to study the effect of treatments and packaging on the quality of dried carrot slices during storage. Carrot cultivar 'Nantes' was sliced into 4.5 mm thick slices which were blanched in water at 95 °C for 4 min followed by dipping in 6% potassium metabisulphite (KMS) solution for 40 min and 350 ppm potassium sorbate solution for 10 min prior to two stage phase drying i.e. at 90 ± 5 °C for 2 h and further drying at 60 ± 5 °C for 7 h in a cross-flow hot air cabinet dryer. The dried carrot slices were packed in 50 g packages of aluminium foil laminate (AFL) (polyethylene, aluminium foil and polyester) and high density polyethylene (HDPE) pouches having 32.5 μm and 56.0 μm thickness respectively and stored under ambient conditions i.e.18.5-29.1 °C temperature and 44.4-60.4% relative humidity for 6 months. Significant (p ≤ 0.05) increase was observed in the moisture content, water activity, reducing sugars and non-enzymatic browning while total solids, total soluble solids, titratable acidity, ascorbic acid, total sugars, pectin, rehydration ratio, sulphur dioxide, sorbic acid and carotenoids decreased significantly (p ≤ 0.05) during storage. Carrot slices pre-treated with 6% KMS and packed in AFL pouches were found to retain best physico-chemical quality. The curried product and soup prepared from dried slices from the same had highly acceptable sensory quality with initial overall acceptability scores 8.2 and 8.5 for curried slices and soup respectively on 9-point hedonic scale. The overall acceptability scores decreased from 8.2 to 7.9 and 8.5 to 7.7 in curried product and soup respectively after 6 months storage. All the samples were microbially safe during 6 months of storage.

Ultrasound application for production of nano-structured particles from esterified starches to retain potassium sorbate

Ultrasound technique was successfully used to obtain nanostructured particles from native and esterified starch, able to support the antimicrobial potassium sorbate (PS). The starch used (native, acetate or oleate) affected the nanoparticles morphology and size: globular or plate like shapes were observed for esterified and native starch respectively, while the hydrodynamic diameters were between 28 and 236 nm, with a trend towards smaller sizes for modified starches. The PS retention capacity ranged from 41.5 -90 mg/g, showing acetylated particles the highest value. The particles were amorphous and had a low average molecular weight of 1.9-6.7 × 10⁵ Da. Water retention capacity and solubility (S) were higher for modified starch particles. PS addition had minor effect, increasing S and reducing the apparent amylose content, with respect to particles without sorbate. These results demonstrated that starch modification combined with ultrasound were appropriate strategies to obtain novel and appropriate matrices to retain PS.

Rheological and sensorial evaluation of yogurt incorporated with red propolis

The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

Thermal behavior of food preservative sorbic acid and its derivates

Sorbic acid and its potassium and calcium salts used as food preservatives and sorbic chloride were submitted to thermal analysis in order to characterize their thermal behavior on heating and cooling processes, using TG/DTG/DTA, TG-MS, DSC, hot stage microscopy and DRX analysis. Sorbic acid melted and decomposed under dynamic heating. Under isothermal it sublimated without decomposition before melting (T < 134 °C). The potassium salt presented a solid-solid phase transition before decomposition. Both potassium and calcium salts decomposed in temperatures higher than the acid without melting, producing the respective carbonates and oxides as final residues. Sorbic chloride evaporate without condensation, on dynamic heating.

Direct growth inhibition assay of total airborne fungi with application of biocide-treated malt extract agar

Indoor air pollution by airborne fungi has risen to become a common issue all over the world and it is hazardous to indoor occupants’ health as it is associated with a series of respiratory-related and skin-related diseases. Selected bioactive compounds from the food industry have been suggested to be effective against individual fungus isolated from indoor environment. However, the techniques used to evaluate these compounds were lengthy and unsuitable against total airborne fungi. Therefore, this paper describes an assay to assess the effectiveness of a bioactive compound to inhibit growth of total airborne fungi.•

A combination and modification of previous methods and the NIOSH Manual Analytical Standard Method (NMAM 0800) is proposed.

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This method concurrently samples the total airborne fungi and evaluates the ability of bioactive compounds (potassium sorbate in this paper), as a biocide, to treat these indoor airborne fungi.

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The current method shortens the time of evaluation from 30 days to only 5 days and employs the counting of colony forming units (CFUs) to ease the measurement of the growth of fungi.

Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

Kunda, an indigenous heat desiccated sweet product prepared from milk and added sugar, has a shelf-life of a few days under market conditions. In this study, effect of preservatives viz. potassium sorbate and nisin on the shelf-life of kunda stored at 30° and 5 °C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30° than at 5 °C. There was little effect of preservatives per se on the quality of kunda, but changes were slower in kunda preserved with nisin. Kunda packaged in LDPE pouches or tin cans and stored at 30° and 5 °C, irrespective of the presence or absence of preservatives, was stable for 42 and 90 days respectively. Increase in osmotic pressure due to high levels of sugar in kunda might be responsible for containing the growth of microbes in the product.

Sporulation rate and viability of Eimeria tenella oocysts stored in potassium sorbate solution

In order to find a new preservation solution for avian coccidial oocysts that can replace potassium dichromate (K₂Cr₂O₇) solution, Eimeria tenella oocysts were preserved in 0.1 to 10% potassium sorbate (C₆H₇KO₂) solution in this study. The results showed that there was no significant difference between the sporulation rate of E. tenella oocysts preserved in 0.1 to 10% C₆H₇KO₂ solution and in 2.5% K₂Cr₂O₇ solution (p > 0.05). The 0.5 to 10% C₆H₇KO₂ solution could also effectively inhibit the growth of bacterial microorganisms. E. tenella oocysts preserved in 1% C₆H₇KO₂ solution at 4 °C for 3, 6, 9, and 12 months, with the oocyst production of E. tenella oocysts being 1.3-, 1.2-, 1.6-, and 1.3-fold higher than that of oocysts stored in 2.5% K₂Cr₂O₇ solution (p < 0.05). In conclusion, C₆H₇KO₂ could replace K₂Cr₂O₇ as the preservation solution of avian coccidial oocysts.

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

Antibacterial Effect of Caprylic Acid and Potassium Sorbate in Combination against Listeria monocytogenes ATCC 7644

ABSTRACT

Listeria monocytogenes is a common foodborne pathogen that cause life-threatening infection with high mortality rates. Biofilm development of L. monocytogenes decreases its sensitivity to antibiotics, which has long attracted attention globally. Caprylic acid (CA) and potassium sorbate (PS) are both widely used food preservatives, but their synergistic effect against L. monocytogenes has not been described. This study explored the antibacterial activities of the CA-PS combination against L. monocytogenes ATCC 7644 grown in planktonic or biofilm cultures. The fractional inhibitory concentration index values, determined by the checkerboard microdilution method, were 0.37 ± 0.03 and 0.31 ± 0.04, showing their synergistic antimicrobial effects against L. monocytogenes ATCC 7644 in planktonic and biofilm cultures, respectively. CA-PS effectively eradicated the biofilm biomass to 10.8% by crystal violet assay and to 8.63% by fluorescence microscopic analysis compared with the control. The apoptosis rates of microbial cells embedded within biofilm significantly increased to 51.4%. Subsequent analysis revealed that the combination inhibited biofilm formation by affecting extracellular DNA release and polysaccharide intercellular adhesion expression, which was decreased from 8.93 to 1.04 ng of extracellular DNA per relative biomass and to 54.7% of the control, respectively. In addition, the combination inhibited the growth of L. monocytogenes ATCC 7644 by up to 0.67 ± 0.05 and 0.30 ± 0.03 log CFU/cm2 in planktonic and biofilm modes on a carrot surface, respectively. The synergistic antibacterial effects of CA-PS against L. monocytogenes ATCC 7644 were statistically significant, and the combination is an excellent candidate to be a novel food preservative.

HIGHLIGHTS

The effect of ingredients commonly used in nasal and inhaled solutions on the secretion of mucus in vitro

Hypersecretion of mucus is associated with impaired mucociliary clearance that can influence the retention of active pharmaceutical ingredients in the airway but is also linked with recurrent airway disease. Therefore, the effect on mucin secretion of a range of ingredients used in solutions delivered to the nose and lung was studied. Mucin secretion from explants of ovine epithelium was quantified using an enzyme-linked lectin assay (ELLA) or sandwich ELLA depending on the compatibility of the ingredients with the assay. Benzalkonium chloride (0.015% w/w), Methocel™ E50 premium LV (1.0% w/w), propylene glycol (1.5% w/w), potassium sorbate + propylene glycol (0.3% w/w + 1.5% w/w) and polysorbate 80 (0.025% w/w), used at common working concentrations, all increased the secretion of mucin from the explants (P < 0.05). Ethylenediamine tetraacetic acid-disodium salt (EDTA) (0.015% w/w), Avicel® RC591 (1.5% w/w), fluticasone furoate (0.0004% w/w, concentration in solution) and dimethyl sulfoxide (DMSO) (0.2% w/w) did not affect mucin secretion. Compounds increasing mucin secretion could alter the rate of mucociliary clearance and the mucus could provide a barrier to drug absorption. This could predispose patients to disease and affect the activity of delivered drugs, decreasing or increasing their clinical efficacy.

Inactivation of Bacillus subtilis spores by a combination of high-pressure thermal treatment and potassium sorbate

Combining High-pressure Thermal Treatment (HPTT) and Potassium Sorbate (PS) may have a stronger spore inactivation effect. Spores of Bacillus subtilis were subjected to HPTT at 600 MPa-65 °C/75 °C and a combination of HPTT and PS of 0.1% and 0.2% concentrations. After these treatments, different procedures and techniques were employed to investigate the spore's inactivation. The results revealed that 4.92 ± 0.05 log spores were inactivated after treatment at 600 MPa-75 °C, while 5.97 ± 0.09 log spores were inactivated when the HPTT treatment was combined with 0.2% PS. Changes in permeability of the spore's inner membrane were characterized by OD600 value and release rates of nucleic acids, protein, and dipicolinic acid (DPA). Compared with HPTT treatment at 600 MPa-75 °C, the OD600 value of spores decreased further by about 50% after treatment with a combination of HPTT and 0.2% PS. Additionally, the combined treatments resulted in a significant increase in the OD260 and OD280 values, as well as the DPA release. The spore size analysis indicated a significant decrease in the size of spores treated with a combination of HPTT at 600 MPa-75 °C and PS of 0.2% concentration. Furthermore, the flow cytometry analysis and confocal laser scanning microscopy (CLSM) analysis indicated that the inner membrane damage of spores was higher after combined treatments than that after HPTT treatment alone. A significant reduction was also found in the Na+/K+-ATPase activity after the combined treatments. Also, the FTIR analysis revealed that the combined treatments resulted in significant adverse changes in the spores' inner membrane, cell wall, cortex, and nucleic acid. Therefore, the combination of HPTT and PS has a stronger inactivation effect and can be suggested as a promising strategy for the inactivation of Bacillus subtilis spores.

Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries

A relatively short storage life is considered a major problem for the transportation of strawberries across long distances to markets and for exportation. The aim of this research is to study the combined effects of potassium sorbate and radiation (3 kGy) on the microbial load, shelf life and most of the biochemical constituents such as vitamin C and total soluble solids of strawberries. A potassium sorbate (1%) treatment was combined, in practical application, with irradiation (3 kGy) to extend the shelf life of strawberries. All strawberry samples were stored at 4 ± 1 °C (90-92% RH). Quality assessment of the microbial and biochemical constituents, vitamin C, and TSS during the storage period was performed. The results showed that Gamma irradiation alone at 3 kGy extended the shelf life of strawberries to 21 days. Further extension of the shelf life to 21 days was obtained when irradiation (3 kGy) was combined with potassium sorbate treatment. All treatments caused non-significant decreases in vitamin C content during storage, except for the treatment of strawberries with a solution of potassium sorbate, which caused a significant decrease in the vitamin C content, and a gradual decrease in the vitamin C content occurred with an increase in storage time for all treatments.

Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis spores

This study aimed to investigate the inactivation effect of combined TS (thermosonication) and PS (potassium sorbate) treatments on Bacillus subtilis spores. The inactivation effect and potential mechanisms were examined using plate counts, OD600 values, nucleic acid leakage, DPA (dipicolinic acid) leakage, flow cytometry, and FTIR (Fourier transform infrared spectroscopy). The results showed that, after TS + PS treatments, the integrity of the inner membrane was lost, the permeability of the inner membrane to water molecules was increased, and the intraspore substances leaked. Furthermore, the OD600 value was reduced, indicating that the spore core hydration was enhanced. Spores proportion with damaged inner membrane was significantly increased to 66%, the ordered secondary structure of the protein was changed into a disordered structure and nucleic acid was fragmented after TS + PS treatment. The results indicated that the combined TS and PS treatments may be a useful method for inactivating bacterial spores in food processing and sterilization.

Impact of gamma radiation, potassium sorbate and low temperature on shrimp (Penaeus monodon) preservation

The objective this study was to assess the effect of gamma radiation and 2% potassium sorbate with low temperature (4 °C) for shrimp (Penaeus monodon) preservation. Fresh samples were prepared for treatment with gamma radiation at 1.0 and 1.5 kGy doses and potassium sorbate (2%) soaked for 30 s (PS 30 s) and 60 s (PS 60 s). Organoleptic score (OS), biochemical composition and microbiological analysis were performed to evaluate the shelf-life extension and quality changes during the storage periods. Data showed that combination treatment of gamma irradiation at 1.5 kGy with low temperature was the most effective in extending shelf-life of shrimp. The isolated bacteria associated with shrimp samples were identified through PCR technique. Antibiotic sensitivity test was examined using ten commonly used antibiotics against these pathogenic isolates. Gentamicin and Imipenem showed up to 50% resistance on Gram-positive (Bacillus cereus and Staphylococcus aureus). This study indicates that gamma irradiation treatment with low temperature was most effective way for shelf-life extension of shrimp which might reduce the wastage of this important nutritional source.

Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption

BACKGROUND

Regarding the public health concerns over the use of food preservatives in yoghurt drink "Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be used in Doogh.

METHODS

A total of 39 Doogh samples were analyzed through RP-HPLC in order to quantify sodium benzoate, potassium sorbate and natamaycin simultaneously. Exposure to each preservative is estimated by mean and maximum concentrations as the residue levels. The per capita Doogh consumption was calculated by the published data from official reports for Doogh annual production in Iran.

RESULTS

All samples were shown to contain sodium benzoate while natamaycin was detected in 10.25% of the samples and potassium sorbate was not detected in any of them. Sodium benzoate concentration extremely varied among the investigated samples ranged from 0.94 to 9.77 mg/l. Due to the result of the exposure estimation, no serious public health concern would exist regarding the mentioned preservatives.

CONCLUSIONS

The detection of sodium benzoate in all Doogh samples could indicate the natural production of benzoic acid in yoghurt. Sodium benzoate may be formed through the interaction of the added food grade salt to the Doogh formula which contains benzoic acid. The results of exposure estimation show the lack of health risk within the usage of preservatives in spite of the national regulatory agencies does not permit the preservative use.

Effects of potassium sorbate on systemic inflammation and gut microbiota in normal mice: A comparison of continuous intake and washout period

Potassium sorbate (PS) is a widely used food preservative in the field of food industry. However, the effects of continuous intake and washout period of PS on host health are still unclear. In this study, to investigate long-term effect and after-effect of different concentrations and time points of PS, healthy mice were orally exposed to 150 mg/kg, 500 mg/kg and 1000 mg/kg of PS for 10 weeks, and washout treatment for another 5 weeks, respectively. The results indicated that PS intake for 10 weeks had no obvious effects on organs and adipose tissue, nor did it noteworthily interfere with glucolipid metabolism in the serum. However, it caused inflammatory cell infiltration in the liver, increased serum interleukin (IL)-1β level, changed abundances of gut microbiota but failed to promote the production of short chain fatty acids in the gut. After washout period for 5 weeks, liver inflammation and IL-1β level were decreased, and gut environment developed towards a healthier condition. Specifically, PS washout significantly increased abundance of Lachnospiraceae_NK4A136_group and the production of isobutyric acid. This study confirmed washout period eliminated negative effects from continuous intake of PS, which provided positive evidence for its safety.

Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

This study was conducted to mitigate the food safety risks related to biogenic amine (BA) by reducing the BA content in Cheonggukjang using applicable food additives. In in-vitro experiments, of the additives tested, tartaric acid (TA), potassium sorbate (PS), and sodium benzoate (SB) considerably inhibited tyramine production of strains of Bacillus spp. and Enterococcus faecium while less affecting their growth. In addition to these three additives, two additives, glycine (GL) and nicotinic acid (NA), reported to have significant inhibitory effects in previous studies, were applied to the Cheonggukjang fermentation with prolific tyramine-producing strains of B. subtilis and E. faecium. The content of tyramine in the Cheonggukjang samples treated with TA, PS, SB, GL, and NA was significantly reduced by 27.5%, 50.7%, 51.4%, 76.1%, and 100.0%, respectively, compared to the control sample. Additionally, the content of polyamines (putrescine, cadaverine, spermidine, and spermine) in the GL-treated sample was reduced by 42.6%-62.4%. The mode of action could be attributed to inhibiting the bacterial decarboxylase activity and/or growth. Consequently, excluding NA that interfered with Cheonggukjang fermentation, GL was the most outstanding additive with an inhibitory effect on tyramine formation in food, followed by SB and PS, all of which showed a more than 50% reduction. Therefore, the use of appropriate additives could be one of the promising strategies to avoid the food safety issues implicated in BAs in Cheonggukjang.

Integrated control of Fusarium wilt in banana by Bacillus velezensis EB1 and potassium sorbate

Fusarium wilt of banana, caused by Fusarium oxysporum f. sp. cubense tropical race 4 (Foc TR4), is a widely distributed soilborne disease that poses a serious threat to banana production. Many control measures have been implemented but have not been effective. Here, we evaluated a combined strategy for Fusarium wilt control that involves a biological agent (Bacillus velezensis strain EB1) and a bioactive compound (potassium sorbate). Our results showed that potassium sorbate inhibited Foc TR4 in a dose-dependent manner. Potassium sorbate did not limit the growth of EB1 in vitro; instead, it promoted the growth and antagonistic ability of EB1 by upregulating the expression of antagonism-related genes. In greenhouse experiments, the combined application of EB1 and potassium sorbate significantly reduced the disease index of Fusarium wilt by suppressing fungal growth in the roots and promoting plant growth. Overall, our results demonstrated that potassium sorbate and B. velezensis EB1 can be used together for the sustainable management of banana Fusarium wilt.

Binding interaction of sodium benzoate, potassium sorbate and sodium dihydrogen citrate with BSA as food preservatives: in Vitro analysis and computational studies

Advanced glycation end products (AGEs) are obtained intermediate from nonenzymatic reactions between reducing sugars and proteins, lipids, or nucleic acids and it's associated with diabetic complications. Today, potassium sorbate (PS), sodium citrate (CIT) and sodium benzoate (SB) were widespread used as food preservatives that can easily enter biological matrices. Here, the interaction between glycosylation Bovine Serum Albumin (BSA) and food preservatives individually and combination of two and three was studied by biochemical and simulation analysis. The results revealed that an increase in absorption and fluorescent intensity in all treated groups. The most carbonyl and glycosylated compounds were observed in the treatment with PS and its combined groups with two preservatives. Treatment with three preservatives alone or combination caused a significant increase in red blood cell hemolysis and MDA level (p < 0.05). The results of the in vitro experiments were in line with the docking studies and the interaction of the compounds with albumin was observed in important subdomain of BSA that show the stability of the BSA-ligand complex. Simultaneous treatment and the combination of two or three food preservatives cause their synergistic effect in possible harm to the body. In addition, the molecular docking experiment suggests that Sodium Benzoate, Potassium Sorbate and Sodium Dihydrogen Citrate can interact with BSA.